Allergy Free Apple Carrot Quinoa Flake Cookies

December 3, 2012

These allergy free apple carrot quinoa flake cookies are really delicious and really easy to make.

Allergy Free Apple Carrot Quinoa Flake Cookies

I am so excited to share Hallie Klecker’s fabulous new book, Super Healthy Cookies. You may remember Hallie from my Gluten Free Baking event, where she shared her scrumptious Gluten Free Dairy Free Grain Free Chocolate Chip Cookie Cupcakes. If you are looking for healthy indulgences these holidays, her latest book is loaded with sensational ideas. All of the delicious recipes are gluten free, dairy free, and refined sugar free; and over 25 recipes are also vegan.

What I love about Hallie’s recipes is that they use natural ingredients — whole grain gluten free flours with an emphasis on nut and seed flours, and they are nutrient dense, using high fiber flaxseeds, chia seeds, and psyllium husks to boost the goodness. Unlike most gluten free baked goods, Hallie’s recipes don’t contain any gums or artificial binders to hold them together. The best thing about Hallie’s treats is that they are not too sweet. In fact, Hallie provides a sweetness rating of low, medium, and high to guide the reader through her healthy happy “cookie monster” journey.

It is a glorious ride, including crowd-pleasing recipes like German Chocolate Cake Bars, Coconut Lime Wafers, Buckwheat Gingerbread Cookies, Chai Sesame Sweeties, Sunflower Brownie Freezer Treats, Chewy Fig and Oat Bars, Chocolate-Covered Mint Patties, and these fantastic Apple Carrot Quinoa Balls. These quick easy baked gluten free balls rock! They are super easy to make, and strike a wonderful balance between savory and sweet.

What I love about these quinoa flake cookies is that they are baked — slightly crispy on the outside, and moist and chewy on the inside. I have posted a lot of raw vegan balls, but all of them contain nuts, as do most of the “ball” recipes out there. This great recipe offers a nut-free alternative using quinoa flakes and sunflower seed butter instead of nuts. These are also loaded with nutrients – loads of antioxidants, fiber, healthy fats, plant-based vitamins and minerals, and delicious flavor in every bite. They are hard to quit eating. I admit to having eaten half the batch in one sitting!

I can’t wait to make some more of Hallie’s inventive creations. This book is like a mini tutorial for creating healthy cookies, balls, bars, and no-bake treats. Hallie provides an ingredient and kitchenware glossary, as well as baking insights, ingredient substitution tips, healthy boosting suggestions, a resources guide, and a detailed trouble shooting Q&A. I particularly like the “Wellness Tips”, “Ingredient Spotlights” and “Baking Stories” featured throughout.

There is a lot of heart in this book. Hallie’s love of cookies, and family legacy of creative experimentation shines through. Check out Hallie’s first book, The Pure Kitchen is full of delicious recipes.

Don’t miss making these apple carrot quinoa flake cookies. They are amazing.


Allergy Free Apple Carrot Quinoa Flake Cookies

These gluten-free vegan apple carrot quinoa cookies from Hallie Klecker are delicious!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 18 balls
Author Tess Masters



  1. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper. 
  2. Grate the carrot in your food processor, and hand grate the apple for the best results.
  3. In a large bowl, combine the carrot and apple with the dry ingredients, and then mix in the sunflower seed butter and maple syrup.
  4. Stir the combine thoroughly and form a cohesive mass of dough. Then mix in the raisins.
  5. Using moist hands, roll tablespoons of the dough into balls and place them 1-2 inches apart on the lined baking sheet. 
  6. Bake the balls for 20 to 30 minutes, until cooked through and browned.  
  7. Cool completely, and store in an airtight container in the fridge. 

Recipe Notes

Recipe from Super Healthy Cookies by Hallie Klecker, published by Pure Living Press. Copyright © 2012. 
Photo by Trent Lanz; styling by Alicia Buszczak


Comments 21

  1. Mmmm. These look delicious. I believe I have all the ingredients on hand to make them this week! A great addition to the holiday cookie platter :-).

    1. Elaine, these are SOOOO good. My house guests are already onto their THIRD batch in three days! These are really hard to quit eating. ENJOY. Happy holidays 🙂

  2. Looks like something I want eat for breakfast!
    I have all the ingredients too. Might be fun to give these wrapped up in jars as gifts!

    1. Hi Karen: No, plain quinoa can’t be used in place of the quinoa flakes. They will be far too crunchy! 🙂 Quinoa flakes are available at many health foods stores in the hot cereal aisle. If you can’t find them, GF oats can be used instead (or regular oats if gluten is not an issue). Hope that helps! Enjoy. 🙂

      1. Hallie, thanks for responding to Karen’s question. I was anticipating people asking about that, and should have put in the pots notes. I don’t know why your name is coming up as hrae! Sorry about that. Thanks for sharing your delicious recipe here. Congratulations on another wonderful recipe book. You ROCK!

  3. These are delicious, however the next day they began to turn green?!
    Has this happened to anyone else? Not sure if it is a reaction between ingredients or the beginning of mould?

    1. Thanks for your feedback Letecia. I am sorry about that. I have not had that experience with them. However, my mother didn’t store them in the fridge and they did go moldy. Did you store them in a sealed container in the fridge?

      1. Ahh, no I did not. In a sealed container but not in the fridge. Because they were baked i didn’t think to put them in the fridge. I’ll try that next time, although I’m not so sure it was mould because it happened so quickly.

        1. Sorry about your experience. I make it a habit to place all of my gluten free baked goods in the fridge, as I have had this happen to some other recipes. These are SO great if you keep them in the fridge. Enjoy 🙂

  4. I think the green color may be a reaction between the baking soda and the chlorophyll in the SunButter. It didn’t look like like mold at all to me. I’m going to try the recipe without baking soda and see what happens. Green or not, these were melt-in-your-mouth delicious!

  5. Amazig 🙂 I just made them for breakfast and used almond butter instead and no carrots but some blueberries, added flax seed and baked them a bit longer to make them crunchy ….. mmmmmm…..

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